Gluten-Free Maple Date Scones
Prep time
Total time
Comforting and nostalgic, these Gluten-Free Maple Date Scones will turn even the biggest scone skeptics into believers!
  • 2 ¼ cup gluten-free flour blend flour
  • 1 teaspoon xanthan gum (omit if your blend contains it)
  • ¼ cup brown sugar
  • 2 Tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter
  • ⅔ cup chopped pitted dates
  • ½ cup chopped pecans
  • 1 egg
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • ½ cup half and half + 1 Tablespoon, divided
  • 1 Tablespoons coarse sugar
  1. Cut butter into small chunks and place in the freezer for at least 30 minutes.
  2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
  3. In a food processor, combine gluten-free flour, xanthan gum (if needed), sugars, baking powder, baking soda, salt, and cinnamon. Pulse until combined.
  4. Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add pecans and dates, but do not pulse again!
  5. In a large bowl, mix egg, maple syrup, vanilla, and ½ cup half and half.
  6. Add the dry mixture to the wet mixture and gently stir just until combined.
  7. Turn the dough out onto your baking sheet and knead just a few times with your hands, and then form into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.
  8. Drizzle the remaining Tablespoon of half and half over the top of the scones, and smooth out on the surface with your hand. Sprinkle the coarse sugar over the top of the scones evenly, and then add a few extra pecan pieces to the top for garnish, if desired
  9. Bake for 25 minutes, or until golden brown and cooked through.
Recipe by Grain Changer at